Beetroot and Chickpea Dip

nigella.com

Carotwit

225 to 250 grams raw beetroot

1 x 700 grams jar of chickpeas (or 300g / 1⅔ cups dried chickpeas, soaked, cooked and cooled)

2 to 3 cloves of garlic

2 teaspoons Maldon sea salt flakes (or 1 teaspoon fine sea salt)

2 x 15ml tablespoons tahini

2 to 3 lemons

a few ice cubes (for blending)

Directions at nigella.com

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